hkatenkwan (ghana)

1 chicken, cut into pieces
1 (1-inch) piece ginger
1/2 onion
2 cups water
2 tablespoons peanut oil or vegetable oil
2 tablespoons tomato paste
1 cup onion, chopped
1 cup tomatoes, chopped
2/3 cup peanut butter
2 teaspoons salt
2 hot chilies, crushed, or 1 teaspoon cayenne pepper
1 medium-size eggplant, peeled and cubed
2 cups fresh or frozen okra
In a large pot, combine the chicken, ginger, the onion half, and the water,
bring to a boil, reduce the heat and simmer for 10 minutes.
In another large pot, heat the oil, add the tomato paste and cook, over low
heat, for about 5 minutes. Add the onions and tomatoes and cook, stirring
occasionally, until the onions are clear.
Remove the partially-cooked chicken from the pot it was cooking in and put
it, along with about half the broth, in the pot with the tomato paste
mixture. Add the peanut butter, salt, and peppers. Cook for 5 minutes before
stirring in the eggplant and okra. Continue cooking until the chicken and
vegetables are tender. Add more broth as needed to maintain a thick, stewy
consistency.
Serve with Fufu.